Feeling adventurous? With his unique « Mystery Menu », our Head Chef shares with you the very best of his creativity and surprises you with 5 deliciously unique dishes.

• Please let our staff know if you have any allergies or dietary requirements.

This menu is served every day for lunch, except on Sundays and bank holidays.

• Every week, our Head Chef goes to the local market and producers, where he carefully chooses the best products our region has to offer.
  Back in the kitchen, he then uses all his talent to imagine a delicious seasonal menu that will make you want to go back for more.
  Running short on time? Let us know, this menu can be served in as little as an hour!

Starter

• Crunchy South-West foie gras terrine with persimmon chutney
  hazelnut streusel, dried persimmon, winter purslane and persimmon-yuzu jelly
  
  or
  
  Snacked monkfish cheek and root parsley
  puffed rice, matcha green tea, wild mallow leaves and roasted argan oil

Main

• Wild mallard magret with a crust
  a few leaves of herb of grace*, creamy quince and parsnip, sautéed quince and mallard jus
  
  or
  
  Gironde sturgeon filet, roasted with cockle jus and parsnip leaves
  crispy chard cannellonis filled with black rice risotto, stout emulsion

Cheeses

• M. Déret’s cream cheese, with herbs or sugar (+ 6 €)
  
  or
  
  Cheese plate (3 pieces) (+ 9 €)
  
  or
  
  Cheese trolley (+ 12 €)

Dessert

• Dulcey blond chocolate pudding on a shortbread with fleur de sel
  light Norohy vanilla  mousse, crème brulée ice cream
  
  or
  
  Three warm raw milk brioches with roasted pine nuts
  a touch of honey, milk liquor infused with pine needles, Franchesse yogurt sorbet

Appetiser

Starter

• Salsify parfait filled with a heart of sauteed horns of plenty and walnuts
  crunchy black salsifies, horns of plenty, wild buck’s-horn plantain 
  
  or
  
  Tub gurnard and striped red mullet terrine
  pressed with green shiso leaves, creamy Jerusalem artichoke, urchin roe, marigold leaves
  
  or
  
  Autumn garden : butternut panna cotta and ceps from our forests
  pickled vegetables : parsnip, oca, parsley, chervil… cep brittle and butternut sorbet (v)
  
   

Main

• Hen pheasant ballotine like a guinea fowl salmis
  round of cabbages : sweet kohlrabi, dried and fresh kale, sautéed Brussel sprout leaves
  
  or
  
  Dombes carp filet on the plancha, breaded with panko and capers
  creamy mascarpone risotto, young borage, root parsley and spirulina vinaigrette
  
  or
  
  Ravioles two ways: soft tofu, amaranth    and chanterelle risotto & ginger and spinach
  chanterelle emulsion, rare pistachio oil (v)
  
   

Dessert

• Eclair filled with an Alfonso mango and “passion fruit” pelargonium cream
  covered with a cracked rapadura sugar   icing, passion fruit sorbet
  
  or
  
  Bahibé chocolate mousse, filled with a red apple compote
  extra dark Abinao chocolate icing, baked apple sorbet and cocoa nibs streusel         
  
  or
  
  Lemon meringue vegan ice cream
  gluten-free rice and Timut pepper shortbread, grilled macadamia nuts

• Smoked salmon on toast
  or
  Homemade chicken terrine
• Sliced chicken with mushrooms, vegetable cassolette
  or
  Hake in a crispy corn, buttered tagliatelles
  or
  Small  Charolais steak, chips
• Apple tartlet
  or
  Vanilla {{bio}} fromage blanc with jam
  or
  Ice cream assortment